Chorizo & Lemon Risotto with Baby Leeks & Walnuts

Steps

1. Prep risotto & cook chorizo. Bring chicken broth and water measure to a simmer in a pot on medium heat with 1/2 tsp salt. Remove from heat once simmering and cover to keep warm. Heat a drizzle of oil in a large non-stick fry-pan on medium-high heat. Add chorizo and walnuts and cook for about 3 minutes, until golden. Remove from pan, ensuring some flavoured oil remains in pan and keep warm.
2. Cook risotto. Return pan to medium heat with chorizo oil. Add leeks and garlic and cook for about 2 minutes, until tender. Add Arborio rice and white wine or water. Stir for 1 minute to coat rice and reduce wine/water.
3. Add chicken broth to pan, about 1/2 cup at a time, only adding more broth once previous addition has reduced. Continue this for 16-18 minutes, stirring often, until rice is almost tender.
4. Finish risotto. When risotto is cooked, stir through sour cream and lemon juice, cook for 1 minute, remove from heat and stir through courgette and spinach. Season to taste.
5. Serve risotto topped with chorizo and parsley.